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Asian Fusion

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Ingredients
  • 2 tablespoons peanut oil
  • 2 teaspoons sesame seed oil
  • 10 dried red chili peppers
  • 1/3 cup green onion, sliced
  • 1/2 teaspoon garlic, minced
  • 1/2 cup onion, chopped
  • 1/4 cup sweet red pepper, diced
  • 2 lbs shrimp, peeled and deveined
  • 1 cup green peas (fresh or frozen and defrosted)
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 2 tablespoons fresh ginger, freshly grated
  • 1/2 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 1 tablespoon red wine vinegar
  • 3/4 cup cashews
  • 4 teaspoons cornstarch
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Nutrients
  • Calories: 470.1
  • Calories from Fat: 214 g
  • Total Fat: 23.9 g
  • Saturated Fat: 4.2 g
  • Cholesterol: 285.8 mg
  • Sodium: 3228.1 mg
  • Total Carbohydrate: 24.1 g
  • Dietary Fiber: 4 g
  • Sugars: 5.8 g
  • Protein: 40.6 g

Bev’s Jazzed Up Cashew Shrimp

Serve with rice for a spectacular meal.

  • 27/06/2007
(0 / 5)
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Ingredients
  • 1 cup uncooked jasmine rice
  • 2 boneless skinned chicken breasts, cubed
  • 3⁄4 teaspoon salt, divided
  • 1 cup reduced-sodium fat-free chicken broth
  • 1 tablespoon light brown sugar
  • 1⁄2 teaspoon cornstarch
  • 2 tablespoons lime juice
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark sesame oil
  • 1 tablespoon peanut oil or 1 tablespoon vegetable oil
  • 1 1⁄2 cups fresh sugar snap peas, trimmed
  • 1 red bell pepper, cut into thin strips
  • chopped dry roasted peanuts
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Nutrients
  • Calories: 374.9
  • Calories from Fat: 90 g
  • Total Fat: 10.1 g
  • Saturated Fat: 2 g
  • Cholesterol: 34.8 mg
  • Sodium: 818.2 mg
  • Total Carbohydrate: 50.6 g
  • Dietary Fiber: 4.2 g
  • Sugars: 6.4 g
  • Protein: 20.8 g

Peanut-Chicken Stir-Fry

This recipe comes from the January 2007 edition of Southern Living Magazine.

  • 25/01/2007
(0 / 5)
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Ingredients
  • 1⁄2 cup fresh lemon juice
  • 1⁄3 cup fish sauce
  • 1⁄4 cup sugar
  • 2 cloves garlic, minced
  • 1⁄4 teaspoon crushed red pepper flakes
  • 8 6-inch flour tortillas
  • 4 cups romaine lettuce
  • 3 cups shredded cooked chicken (3/4 pounds)
  • 1 large ripe tomatoes, cup into thin wedges
  • 1 cup grated carrot (2 medium)
  • 2⁄3 cup chopped scallion (1 bunch)
  • 2⁄3 cup slivered of fresh mint
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Nutrients
  • Calories: 467.1
  • Calories from Fat: 108 g
  • Total Fat: 12.1 g
  • Saturated Fat: 3.1 g
  • Cholesterol: 78.8 mg
  • Sodium: 1953.4 mg
  • Total Carbohydrate: 55.6 g
  • Dietary Fiber: 5.8 g
  • Sugars: 18.5 g
  • Protein: 34.5 g

Asian Chicken Salad Wraps

Guaranteed crowd pleasers, these wraps are perfect for leftover grilled chicken. the distinctive salty flavor from the fish sauce is balanced…

  • 05/03/2003
(0 / 5)
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Ingredients
  • 3⁄4 cup asian-style dressing
  • 1⁄4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh ginger
  • 1 (6 ounce) package baby spinach leaves
  • 2 cups yellow peppers or 2 cups green bell peppers (mixed)
  • 2 - 2 1⁄2 lbs rotisserie chicken, meat torn into bite-size pieces (about 4 cups)
  • 1⁄2 cup honey-roasted peanuts
  • 1 mango, peeled, pitted, sliced
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Nutrients
  • Calories: 681.4
  • Calories from Fat: 399 g
  • Total Fat: 44.3 g
  • Saturated Fat: 11.5 g
  • Cholesterol: 170.1 mg
  • Sodium: 254.7 mg
  • Total Carbohydrate: 21.9 g
  • Dietary Fiber: 5.6 g
  • Sugars: 15.6 g
  • Protein: 50 g

Asian Chicken Salad with Roasted Peanuts

I just found this recipe in Bon Appétit. It looks so delicious I simply had to share it!

  • 08/04/2002
(0 / 5)
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Ingredients
  • 1⁄2 cup pineapple juice
  • 1⁄2 cup orange juice
  • 1⁄3 cup soy sauce
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons oriental sesame oil
  • 1⁄8 teaspoon cayenne pepper
  • 4 (6 ounce) sea bass fillets
  • chopped green onion
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Nutrients
  • Calories: 275.1
  • Calories from Fat: 93 g
  • Total Fat: 10.4 g
  • Saturated Fat: 1.9 g
  • Cholesterol: 70.3 mg
  • Sodium: 1457.4 mg
  • Total Carbohydrate: 9.4 g
  • Dietary Fiber: 0.4 g
  • Sugars: 6.2 g
  • Protein: 34.5 g

Sea Bass with Citrus and Soy

Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful…

  • 21/03/2002
(0 / 5)
The Bev Rowe Recipe Book

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